Recipe by Faigy Grossman

Vegetable Power Soup

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat

Ingredients

Vegetable Power Soup

  • 1 cup canned chickpeas (optional)

  • 1/2 cup Gefen Red Lentils

  • 7 cups water

  • 1 tablespoon parve chicken soup mix

  • 1 teaspoon salt, or according to taste

  • 2 cups packaged mini gnocchi, such as Tuscanini

  • microgreens or garnish of your choice (optional)

Directions

Prepare the Vegetable Power Soup

1.

In a medium pot, heat oil and sauté onions until golden.

2.

Cut celery, potatoes, cauliflower, and zucchini into large pieces. Place all vegetables (adding chickpeas for extra protein, if desired) and remaining ingredients except for gnocchi into the pot and bring to a boil. Lower heat and cook for two hours.

3.

Remove carrots from pot and slice into thin circles; set aside.

4.

Using an immersion blender, blend soup until smooth. Return carrots to pot, add gnocchi, and cook for an additional 20 minutes.

5.

When serving, garnish with microgreens or garnish of your choice, if desired.

Notes:

If you prefer soup with a thinner consistency, add another 1/2 cup water.

Credits

Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

Vegetable Power Soup

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Penina Silberman
Penina Silberman
2 years ago

can you freeze this?

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Raquel
Raquel
Reply to  Penina Silberman
2 years ago

I would not recommend because of the potatoes and gnocchi.

F Weinberger
F Weinberger
2 years ago

I made this soup and it came out heavenly! Comforting and filling for a chilly autumn evening. Came together quickly as well. Thank you!